Calamari Pasta

Prep: 7 min
Cook: 20 min
Serves: 4 -6


1 lb calamari tubes and tentacles, defrosted
2 medium zucchini
1 large onion
3 TBSP butter or coconut oil, divided
1 cup mushrooms, sliced
½ tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp basil
1 tsp oregano
2 TBSP white wine (optional)


  • If it isn’t pre-cut, slice the calamari tubes into thin slices and leave the tentacles intact.
  • Peel the zucchini and using a peeler, shred the zucchini into “noodles.”
  • Peel the onion and thinly slice into rings.
  • Melt 1 tablespoon of the butter or coconut oil in a large skillet.
  • Add the onion and saute about 2 minutes until starting to become translucent.
  • Add the zucchini and another tablespoon of butter/coconut oil and sprinkle with about half of the spices.
  • Saute for another 5-6 minutes over medium heat until the zucchini is just starting to soften. You don’t want it too soft at this point. If at any point during the cooking, liquid starts to accumulate in the pan as it cooks off of the zucchini or mushrooms, carefully pour the liquid off. You should be able to saute and slightly brown the vegetables.
  • Add the mushrooms and the squid with the last tablespoon of butter or coconut oil.
  • Add the rest of the spices and saute 5-6 minutes or until calamari is just cooked, but not rubbery.
  • Splash with the wine (if using) to de-glaze the pan and add flavor.
  • Saute one minute and remove from heat. Serve immediately.